Description
Golden-baked filo pastry pillows filled with tangy feta and fresh herbs, topped with sesame seeds, bright pomegranate jewels, and fragrant dill—these elegant bites are perfect for festive gatherings or stylish mezze platters.
Ingredients
Units
Scale
- 8 sheets filo pastry
- 1/4 cup melted butter or olive oil (for brushing)
- 1 cup crumbled feta cheese
- 2 tablespoons cream cheese
- 2 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- Salt and pepper to taste
- 2 tablespoons sesame seeds
- 1/4 cup pomegranate arils
- Extra dill for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Mix feta, cream cheese, dill, garlic, salt, and pepper in a bowl until well combined.
- Cut filo sheets into squares (about 4×4 inches). Stack 2 squares, brushing each with butter.
- Place a spoonful of filling in the center. Fold corners to create a square pouch and seal gently.
- Brush tops with butter and sprinkle with sesame seeds.
- Bake on a parchment-lined tray for 15–18 minutes until golden and crisp.
- Let cool slightly, then garnish with pomegranate seeds and fresh dill.
- Serve warm or at room temperature.
Notes
- Work quickly with filo to prevent drying—cover unused sheets with a damp towel.
- Try adding a bit of lemon zest for extra brightness.
- Can be assembled ahead and baked just before serving.
Nutrition
- Serving Size: 1 pocket
- Calories: 130
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
